This Saturday 30th November we’re taking part in Glasgow Museums‘ Round in Circles. It’s a celebration of the best (and only) circular train line, the Cathcart Circle. It’s going to be a fascinating day, with activities at Pollokshields East, Maxwell Park and Cathcart station. Maybe we’re biased, but we think Pollokshields East is going to be the best.
We’ll be there from 10.30, and hope you can join us. If only to get the first look at our snazzy new kiosk!
Find out more about Round in Circles
There were fishy goings on in the Boilerhouse today, as the Men’s Cooking Group prepared Scottish classic Cullen Skink, alongside salmon fishcakes with salsa. They even found room for one final, fruity course: apple crumble with vanilla custard. Recipes to follow soon…
Have you seen any of these guys around the Gardens? They’re our top three to look out for!
On the left we have the Fieldfare. We’ve already seen one recently, but we’re hungry for more!
In the middle we have the Redwing. Similar to the Fieldfare with a speckled belly, and similar to a Song Thrush, but with a fantastic flash of red.
Finally on the right we have the Waxwing. There’s no mistaking this guy! Waxwings are a flighty bunch, so you’ll have to be quick to spot these colourful wonders.
You’re most likely to see these birds in the avenue of trees. Let us know if you see any!
We were happy to spot a Fieldfare in The Hidden Gardens this week. They’re listed as red status by the RSPB as they don’t usually breed in our neck of the woods.
Fieldfares are Wildlife Watch’s “Beast of the Month” for November. There are plenty of facts about these friendly thrushes. Our administrator is particularly taking note of how Fieldfares protect their nests by pelting enemies with poo…
Let us know if you see any interesting wildlife in the Gardens!
Recipe shared by the Edible Gardening Project in their Field Kitchen at the Royal Botanic Garden Edinburgh on day 5 of the Culture Kitchen Relay
500g potatoes (peeled if preferred) chopped into large chunks
50g unsalted butter
1 large onion
350g mixed vegetables; finely sliced cabbage, kale and kohl rabi
Salt and freshly ground black pepper
50g Isle of Mull grated cheddar cheese
1. Boil the potatoes in salted water until tender.
2. Drain and return to the pan.
3. Add half of the butter to the potatoes and mash well.
4. Melt the remaining butter in a pan and fry the onions and mixed vegetables for a few minutes (approximately 5-10) until tender.
5. Add the mixed vegetables to the pan with the potatoes.
6. Stir in the grated cheese, heat through and serve.
7. Alternatively, if cooking inside with an oven, put the mix into an oven proof dish, sprinkle on more grated cheese and bake at 200°c until piping hot and golden brown on top.
We didn’t think Dinovember would affect us at the Gardens, but then we went into the Glasshouse. Dinosaurs from the Parent & Toddler toy box must’ve broken in last night, and they have made a right old mess.
We wonder why they were up and about! Maybe they were jealous of the Gingko being the only thing in the Gardens from the Jurassic/Cretaceous period?
What do you think?
As you may know, we’re ten years old this year. While we feel very grown up, our hair was getting a bit long, keeping the sunlight out and hiding our pretty face. We had a haircut courtesy of Mark Foster, a local tree surgeon. We feel a lot more open and bright as a result.
We also had some steeplejacks visit to survey the chimney in the Gardens. You don’t realise how tall the chimney is until you see a person at the top!